Mi Cocina cooks their chicken on a flat-top grill or open flame. You can replicate this at home using a grill pan, outdoor grill, or cast-iron skillet.
Roast poblanos over an open flame or under a broiler until skin is blackened. Place in a bowl, cover with plastic wrap for 10 minutes, then peel, seed, and chop. Ernie-s Chicken Recipe Mi Cocina
He laid out the ingredients on the counter as if preparing for a ritual: four bone-in chicken thighs, a handful of fresh cilantro, two limes, garlic, a bright jalapeño, a splash of olive oil, cumin, smoked paprika, and a jar of the sweet, smoky adobo sauce he’d scavenged from a market stall months earlier. The card’s edges were softened from years of splattered oil and hurried notes: “Marinate overnight if possible,” and, in a faded pencil, “Remember—add a pinch of courage.” Mi Cocina cooks their chicken on a flat-top
The chicken pieces are marinated in a mixture of lime juice, garlic, cumin, paprika, salt, and pepper for at least an hour, allowing the flavors to penetrate deep into the meat. Place in a bowl, cover with plastic wrap
Marinade: Lime juice, olive oil, garlic, cumin, paprika, oregano. Chicken: Grill 4 breasts, 165°F internal. Sauce: Sauté onion, garlic, squash, corn, poblano. Add cream, broth, cheese, sour cream. Simmer. Assembly: Sauce over chicken. Garnish with cilantro, lime, extra cheese. Serve with: Mexican rice, refried beans, tortillas.
Ernie's Chicken is a signature Tex-Mex dish at the restaurant chain, known for its tender, marinated chicken breast topped with rich, creamy sauces. Recipe Overview